Directions

For mushroom mixture, in a large skillet cook and stir mushrooms, shallots, and garlic in hot butter about 5 minutes or until mushrooms are soft and beginning to brown. Add Madeira wine; cook and stir for 5 minutes more or until wine is almost all evaporated. Stir in cream. Cook for 1 minute more or until thickened. Stir in parsley. Set aside.

Sprinkle tenderloin with salt and pepper. Heat oil in a large skillet over medium heat. Add tenderloin; brown on all sides. Remove from skillet; set aside.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. On a lightly floured surface place puff pastry pieces next to each other with long sides overlapping slightly. If necessary, moisten the overlapping area with water. Roll pastry pieces out to create an 18x10-inch rectangle, fusing the pieces together. Spread mushroom mixture lengthwise down the middle of the rectangle. Place tenderloin on top of mushroom mixture. Wrap pastry up and around tenderloin, trimming off any excess; reserve trimmings. Brush the seam with beaten egg; press to seal. Turn pastry-covered roast over so seam is on the bottom. Roll out pastry trimmings and cut out shapes. Attach to top of pastry by brushing with egg. Brush entire top with egg. Place on prepared baking sheet.

From the Test Kitchen

Prepare mushroom mixture as directed; cool. Place in a storage container; seal. If desired, prepare Madeira Sauce as directed; cool. Place in a separate storage container; seal. Chill both containers for up to 24 hours. To serve, use mushroom mixture as directed. Place Madeira Sauce in a small saucepan; heat over medium-low heat, stirring frequently, until hot and bubbly. If necessary, add up to 1/4 cup beef broth to thin sauce to desired consistency.

Directions

MADEIRA SAUCE:

In a small saucepan cook shallots and garlic, in butter over medium heat until shallots are softened. Stir in flour. Whisk in beef broth, Madeira wine, and whipping cream. Cook and stir until mixture is bubbly and smooth. If desired, stir in fresh parsley. Season to taste with salt and pepper. Makes 1-1/2 cups.